Milk : 2 cups
Fish fillet : 500 grams
Onions : 1 piece (chopped)
Garlic : 2 cloves (crushed)
Bay paper : 1 sheet
Balls : stick (chopped)
Butter: 50 grams
Olive oil : a tablespoon
Parsley : 1 tablespoon (chopped)
Flour : 3 tablespoons
Lemon zest : 1 tablespoon
Potatoes : 5 grains (peeled and chopped then boiled)
Butter : 3 tablespoons
Cooking cream : 100 ml
Milk : 2 tbsp
Salt: half a teaspoon
Black pepper: a quarter of a teaspoon
How to prepare :
Preheat oven to 280 degrees.
Mash the boiled potatoes with butter, salt and pepper well, then add the cream and mix.
Put the milk in a saucepan over a medium heat until it begins to boil, then add the fish and half the amount of onions, garlic and laurel, reduce the heat and leave it for 5 minutes to boil.
Melt the butter in a frying pan, then add the oil and add the rest of the onion and garlic, add the leeks and a spoonful of milk fish sauce, and stir until for 5 minutes until browned, then add the rest of the sauce and leave it on a low heat until it thickens and diminishes.
Dice the fish with a fork and add salt, pepper, parsley and lemon zest.
Grease an oven tray with butter and put the fish, then spread the mashed potatoes on top and brush the face with a little butter.
Put the plate in the oven for 25 minutes, until all browned and serve hot.